Tea, coffee & desserts 茶咖与甜品

Bingfen and lianggao 冰粉·凉糕

Bingfen is slippery and delicate; lianggao is smoother and more substantial, with brown-sugar syrup commonly providing the sweetness.

Suji sesame-oil rice crisp 苏稽香油米花糖

The confection is light and crunchy but held together by a sweet, slightly sticky binder. It breaks into small crisp grains as you chew.

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Emei sweet rice cake 峨眉糕

The cake is gently sweet and tender-crumbly rather than stretchy, with a dry enough texture to suit tea.

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Emei fermented rice cakes 峨眉冻粑

The texture is gently springy and tender, with a mild sweet-fermented rice aroma. Warm cakes are softer than ones left to cool.

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Muchuan flower-scented tea 沐川花茶

Expect a clear infusion with floral aroma layered over the tea's own body and slight astringency. Longer steeping usually makes the tea stronger.

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Emei Zhuyeqing green tea 峨眉竹叶青

The tea is fresh and gently grassy, with a clean aroma and mild sweetness after swallowing. Stronger brewing adds more astringency.

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